• Extra virgin olive oil ¾ cup
  • Red onion, medium, finely chopped 1 ea.
  • Yellow split peas, rinsed and drained 1 cup
  • Water 5-7 cups
  • Black pepper, freshly grated to taste
  • Salt to taste
  • Oregano 1 tsp.
  • Red wine vinegar 2-3 Tbsp.
  • Onions, coarsely chopped 1-2 ea.


  1. 1. Heat ¼ cup of the olive oil in a large pot. Add the chopped red onion and cook it until it’s soft, about 6 to 8 minutes. Add the yellow split peas and toss them to coat with the olive oil. Stir for 1 to 2 minutes.
  2. Add enough water to cover the split peas by 2 inches. Cover and bring to a boil over medium heat. Reduce the heat, uncover, and cook them over very low heat, stirring occasionally to keep them from sticking, for 1½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water.
  3. When the split peas have reached the consistency loose mashed potatoes, remove from the heat, and add salt, pepper, oregano, and vinegar to taste. Cover with a cloth and let it sit for 1 to 2 hours to cool and solidify.
  4. Spread them on a plate or platter, sprinkle with raw onions, and drizzle generously with olive oil.

Note: You can purée the split peas with olive oil using a food processor or immersion blender for an extra smooth final texture.

Number of servings (yield): 4

Meal type: supper

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)